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    You are in: Home / Recipes / Crock Pot Peppercorn and Onion Pot Roast Recipe
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    Crock Pot Peppercorn and Onion Pot Roast

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    1 Total Reviews

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    • on January 05, 2006

      I used only water in place of the beef stock on this one as I find the French onion soup mix to be a bit salty sometimes. I cooked mine for a lot longer than stated because I wanted to shred the meat and use in a toasted roll along with the gravy. After cooking I removed the meat and let the gravy cool so I could skim the the small about of fat from the top before heating and thickening slightly. The gravy was fab and the recipe a nice introduction to the crock pot.

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    Nutritional Facts for Crock Pot Peppercorn and Onion Pot Roast

    Serving Size: 1 (344 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 483.3
     
    Calories from Fat 147
    30%
    Total Fat 16.3 g
    25%
    Saturated Fat 6.3 g
    31%
    Cholesterol 247.5 mg
    82%
    Sodium 1057.8 mg
    44%
    Total Carbohydrate 1.3 g
    0%
    Dietary Fiber 0.2 g
    1%
    Sugars 0.5 g
    2%
    Protein 83.2 g
    166%

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